Row 7 Seed Company - chefs and plant breeders team up

[Hatgirl]

Read a fascinating article about this new group in the NY Times
They've harnessed the influence of chefs to popularise their new varieties.

No tomatoes yet!
www.row7seeds.com

[Nan_PA_6b]

I think, given their philosophy, they ought to be talking to us here. What do they want in the way of flavor in a tomato? Is there something we should be trying to breed into our tomato flavor? Maybe, if they tell us their tomato parameters, we can recommend varieties to them.

Nan

[carolyn137]

I know of these folks,not personally,they are based in W NYS,I'm in E NYS and if you read all the links, as I did,it's all about selling seeds.

In can't remember their names now but they call themselves???? grow their own veggies and herbs, they don't sell seeds but write cook books based on their own recipes and do sell them, and they are so popular,not just here in NYS that they go many places to do demonstrations of their cooking skills,something like Rachel Ray used to do.

And yes,once each year Rachel comes back to the Lake George area here in NYS to the school she went to and gives cooking demos, and tickets always sold out,

Carolyn,who is now hungry just reading about food.

[menken]

I saw an article that talked about how Blue Apron has had to work with growers a season ahead in order to feature more unusual produce.

https://www.washingtonpost.com/news/...=.bb6d5f6f3f51

[Hatgirl]

One of the Row 7 people was on The Ruminant podcast

[Fusion_power]

It is an interesting story. Wonder why they have not tried to do anything with Gill's Golden Pippin squash?

[Tormato]

Originally Posted by Fusion_power

It is an interesting story. Wonder why they have not tried to do anything with Gill's Golden Pippin squash?

I doubt that they have ever heard of it. Nearly every TV chef that I've seen uses "butternut", a basic, easy to process, near tasteless, variety.

Meanwhile, Ming Tsai had one episode on about a month ago where it started with taking tomatoes out of the fridge. I quickly turned channels.

[Nan_PA_6b]

Originally Posted by Tormato

...Nearly every TV chef that I've seen uses "butternut", a basic, easy to process, near tasteless, variety...

Every squash is described as "sweet and nutty." Is there any squash that actually tastes sweet and nutty?

Nan

[Tormato]

If you find the right "Kabocha" variety, I would say yes.

[Nan_PA_6b]

Suggestions on the right Kabocha varieities?

Nan